Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.Keywords:shaken Hunan black tea;leaves grade;taste;aroma;HS-SPME/GC-MS
Leaf grade is a critical factor influencing black tea aroma formation, yet the precise relationship between leaf grade and aroma characteristics, along with their key volatile compounds, remains unclear. This study employed sensory evaluation combined with headspace solid phase microextraction/gas chromatography-Mass spectrometry (HS-SPME/GC-MS), odor activity values (OAV), partial least squares (PLS) regression, and correlation analysis to investigate the association between leaf grades and aroma attributes, as well as their key volatile compounds. Sensory evaluation and quantitative analysis revealed that as fresh tea leaf grade decreased, the sweet aroma attribute gradually declined, while the floral aroma initially decreased before increasing. GC-MS and OAV analyses identified 22 and 23 differential aroma-active compounds in ‘Jinguanyin’ (JGY) and ‘Jinmudan’ (JMD) black teas of different grades, respectively. Furthermore, PLS modeling and correlation analysis determined that β-damascenone, β-myrcene, geraniol, linalool, and trans -β-ocimene were key compounds responsible for sweet aroma variations across leaf grades, whereas methyl jasmonate, β-ionone, and jasmine lactone were identified as critical compounds influencing floral aroma differences. This study deciphered the chemical basis of how leaf grades affect black tea aroma quality, providing theoretical guidance for precision processing of black tea.
危险品化学品经营许可证（带存储）